Delicious Cruffins

Delicious Cruffins are a flaky, buttery mash-up of croissants and muffins, baked into golden swirls of laminated pastry with a soft interior and crisp, caramelized edges. Rolled in cinnamon sugar or filled with jam, cream, or chocolate, these bakery-style pastries are surprisingly simple to make—especially when I use pre-made dough—and they never fail to impress.

Why You’ll Love This Recipe

I love how cruffins give me that luxurious croissant texture with the ease and shape of a muffin. They’re crisp on the outside, tender and layered on the inside, and can be flavored in endless ways. Whether I keep them simple with cinnamon sugar or go fancy with fillings like lemon curd or Nutella, they always feel like a special treat. And the best part? They look like they came straight from a bakery, but I can make them right in my own kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated crescent roll dough or puff pastry

• Unsalted butter, melted (for brushing)

• Granulated sugar

• Ground cinnamon

• Optional fillings: jam, chocolate spread, lemon curd, pastry cream

• Optional toppings: powdered sugar, glaze, extra cinnamon sugar

directions

1. I preheat the oven to 375°F (190°C) and grease a muffin tin thoroughly or line it with paper liners.

2. I unroll the dough and gently press the seams together if using crescent dough. I keep the dough cool but workable.

3. I brush the surface with melted butter and sprinkle a mix of cinnamon and sugar evenly over the dough.

4. If I’m using a filling, I spread a thin layer over the dough before rolling it up tightly from one end to the other.

5. I slice the roll lengthwise to expose the layers, then twist each half into a spiral and roll it into a muffin shape, placing it in the muffin tin.

6. I bake for 20–25 minutes, until golden brown and puffed.

7. Once cooled slightly, I roll them in more cinnamon sugar or dust with powdered sugar for a sweet finish.

Servings and timing

This recipe makes 6 to 8 cruffins, depending on the size of the dough and muffin tin. It takes about 15 minutes to prep and 25 minutes to bake, so they’re ready in around 40 minutes.

Variations

I love switching up the fillings—sometimes I use raspberry jam, orange marmalade, or a spoonful of dulce de leche. For a savory twist, I’ve spread garlic butter and cheese inside. I’ve also topped them with a vanilla glaze or maple icing when I want a bakery-style finish.

storage/reheating

I store leftover cruffins in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days. To reheat, I warm them in the oven at 300°F for 5–7 minutes or microwave them briefly. I avoid reheating too long, as they can lose their crisp texture.

FAQs

Can I use puff pastry instead of crescent dough?

Yes, puff pastry works beautifully. I just make sure to thaw it first and roll it out slightly to get the right size and layers.

Do I have to cut and twist the dough?

Cutting the dough lengthwise helps expose the layers and gives that signature cruffin look. Twisting adds visual appeal and texture, but I’ve also baked them as straight rolls and they’re still delicious.

What’s the best way to keep them from sticking to the pan?

I grease the muffin tin generously with butter or use parchment liners. A nonstick muffin pan helps too.

Can I freeze cruffins?

Yes, I freeze them once baked and cooled. I wrap them tightly and reheat in the oven when ready to enjoy—they come out almost as good as fresh.

How do I make them extra flaky?

Using cold dough and not over-handling it helps keep the layers distinct. A light brushing of butter and rolling the dough tightly also make a big difference.

Conclusion

Delicious Cruffins are the kind of treat that looks impressive, tastes incredible, and is surprisingly simple to pull off at home. With flaky layers, sweet fillings, and endless variations, they’re perfect for brunches, holidays, or anytime I want something a little extra special. Once I make them once, they’re guaranteed to become a regular in my baking routine.

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